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Grappa is an Italian spirit made by distilling the pomace (also the seeds, skins and pulp) of grapes. The distillate, which originated in Italy, is produced using copper pots (alembics) or columnar stills.
The flavour of the grape is determined by the grape varieties used, the ageing (or not) in oak, acacia, chestnut or wine barrels, and the strength, which can vary between 35 and 60 %. According to the method of production, the grapes may be young ('giovane' - not aged in barrel, strong flavour, transparent); aged ('invecchiata' - aged in barrel for at least 12 months, milder, pinkish in colour); reserve ('riserva' - aged in barrel for more than 18 months, more complex, darker in colour).
The best grapes are produced in the most famous wine regions - Piedmont, Trentino, Friuli, Lombardy, Veneto. Grappa is an integral part of Italian culture and is most often drunk as a digestif, after meals.
